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Servings
Makes 8 servings
Ingredients
3 eggs, beaten
1 cup light corn syrup
½ cup sugar
⅓ cup butter or margarine
2 tablespoons praline liqueur or Amaretto
1 cup pecan halves
¾ cup semi-sweet chocolate chips, in all
1 unbaked 9-inch pie shell
1 cup light corn syrup
½ cup sugar
⅓ cup butter or margarine
2 tablespoons praline liqueur or Amaretto
1 cup pecan halves
¾ cup semi-sweet chocolate chips, in all
1 unbaked 9-inch pie shell
How To Prepare
Preheat oven to 350 degrees in a medium mixing bowl, slightly beat eggs with a hand mixer. Add corn syrup, sugar, butter or margarine and liqueur. Stir constantly until sugar is dissolved. Add pecan halves and ½ cup chocolate chips. Spoon into pie shell.
Cover edges with aluminum foil to prevent burning. Bake 25 minutes. Remove foil, sprinkle remaining chocolate chips on top of pie and bake an additional 20-25 minutes or until knife tip inserted near center comes out clean. Do not overbake. Cool thoroughly before serving.
Chef Donald Hebert for ENOLA PRUDHOMME'S CAJUN CAFE
Copyright © 1997 by Enola Prudhomme
Cover edges with aluminum foil to prevent burning. Bake 25 minutes. Remove foil, sprinkle remaining chocolate chips on top of pie and bake an additional 20-25 minutes or until knife tip inserted near center comes out clean. Do not overbake. Cool thoroughly before serving.
Chef Donald Hebert for ENOLA PRUDHOMME'S CAJUN CAFE
Copyright © 1997 by Enola Prudhomme
